2 tablespoons grapeseed oil (or preferred oil)
1 small onion, chopped finely
3 to 4 minced garlic cloves
1 teaspoon of tomato paste two 14-ounce cans of young jackfruit in water or brine Well-rinsed and drained
1 teaspoon cumin
1 tablespoon of chili powder
1 teaspoon dried oregano
1 teaspoon smoked paprika
¼ teaspoon more to taste salt
¾ cup vegetable broth
Eight flour tortillas
How to prepare:
In the beginning, shred the jackfruit in a food processor. A few pulses will yield “shredded meat” texture. If you overpulse it, it will get mushy. If your food processor is small, you may need to work in batches. You can chop the jackfruit into thin slices and shred some by hand if you do not have a food processor.
In a large saucepan, heat the oil over medium heat. Add onion and sauté until transparent, about 2-3 minutes.
Add the garlic and cook until fragrant, 30 to 60 seconds. Now add the tomato paste and simmer for an additional 30 to 60 seconds.
Add shredded jackfruit and cook for two to three minutes. Now, add the spices and cook for about 1 minute, or until aromatic.
Pour in the vegetable broth and simmer for three to four minutes, or until the liquid has fully evaporated. Add extra seasoning if necessary after tasting. Turn off the heat.